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The Curious Cook: More Kitchen Science and Lore

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The Curious Cook: More Kitchen Science and Lore (Paperback)
by Harold McGee (Author) "It's in the best of cookbooks and the worst of cookbooks, the simple and the sophisticated ..." (more)

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Product details

Paperback: 339 pages
Publisher: John Wiley & Sons; 1st Collier Books Ed edition (20 April 1992)
Language English
ISBN-10: 0020098014
ISBN-13: 978-0020098010
Product Dimensions: 23.6 x 16 x 2 cm
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Amazon.co.uk Sales Rank: 458,224 in Books (See Bestsellers in Books)

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Other Editions: Hardcover | All Editions

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Product Description

Synopsis
When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry."

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It's in the best of cookbooks and the worst of cookbooks, the simple and the sophisticated. Read the first page

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